We upgraded the anchor on our sailing catamaran to this stainless steel anchor from Ultra Products and we are super excited to test it out in some of the most remote anchorages in the world this year as we sail the South Pacific. We’ve heard great things from others who have used this anchor and we’re looking forward to putting it to the test.

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Chiste Cuantas Perdices Quedan en el Árbol #shorts

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Tego się nie spodziewaliśmy! 🙈 w naszej marinie pływają krokodyle! Jest absolutny zakaz kąpania i tylko jedna osoba z mariny jest upoważniona do nurkowania. Ciekawe czy pływa w zbroi? 😅🥸

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YouTube shorts. Example of GoPro Hero 7 footage being color graded after shooting in a flat color profile 1080p Music by Juan Sánchez - Touch & Sound - https://thmatc.co/?l=049EFF5D

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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!

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